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Quality of Indian rice.

Bhattacharya, K. R. and Sowbhagya, C. M. and Indudhara Swamy, Y. M. (1980) Quality of Indian rice. Journal of Food Science and Technology, 17 (4). 189-193, 19 ref..

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100 tall Indian rice var. were assessed for quality type, gelatinization temp. (GT), grain type and protein content. The typical Indian rice is of quality type III (non-sticky but soft after cooking), intermediate GT (70-72 degree C), medium length (5-6 mm), quasi-slender shape (length:breadth ratio (L/B) 2.4-3.0) and small size (grain wt. 12-18 mg). However, many S. Indian var. are of quality type II (non-sticky and harder upon cooking) and have a moderately high GT (72-74 degree C); several samples of N. Indian rice are scented (type IV); a good number are long (6-7 mm) and slender (L/B greater than 3). Several rices from Gujarat and Maharashtra are tiny (wt. less than 12 mg); those of Kerala are generally bold (L/B 2-2.4) and big (18.23 mg). In contrast, the var. from the N.-E. and N.-W. hill regions of India are typically of quality type V or VII (sticky or very sticky) and have a low to very low GT ( less than 70 degree C), are bold or round in shape (L/B less than 2.4) and big or giant in size ( greater than 18 mg). Protein content (in milled rice) varied widely (6-13%), but 40% of the samples had greater than 9% protein (dry basis).

Item Type: Article
Uncontrolled Keywords: BREED-; rice, var. & characteristics of Indian; PROTEINS-CEREAL; rice, var. & proteins in Indian; RICE-; var. & characteristics of Indian rice
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 29 Sep 2010 10:38
Last Modified: 05 Dec 2016 11:26
URI: http://ir.cftri.res.in/id/eprint/6322

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